Vietnamese tastes that are vibrant and fresh.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 1 dozen |
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup hot water
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup white sugar
- 1 cup butter
- 1 large egg
- 1 tablespoon butter
- 1 ¾ cups confectioners’ sugar
- ¼ cup peanut butter
- ½ cup milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream together 1 cup butter and egg. Add 1 cup white sugar, vanilla, and hot water. Stir in flour, cocoa, and baking soda and mix well.
- Drop from a teaspoon onto cookie sheets and bake in the preheated oven for 10 to 12 minutes; set aside to cool.
- To make peanut butter frosting: Blend 1 tablespoon butter and peanut butter together until smooth. Stir in confectioners’ sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together. Repeat with remaining cookies.
Nutrition Facts
| Calories | 811 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 23 g |
| Sodium | 513 mg |
| Sugars | 70 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
DONT use 1/2 cup of milk to the frosting with just 1 3/4 cup powdered sugar it will be like water.only use a tablespoon at a time to make frosting.
First time I’ve ever creamed butter and egg first! I followed the recipe pretty close. Definitely need to tweak the wording for inexperienced bakers. Using a teaspoon doesn’t mean making the drop a teaspoon sized! I used a cookie scoop and they turned out perfect. You also shouldn’t use all the milk. You can get by by using about half and I piped it out of a plastic bag. Only bake them for 7-8 minutes, take out and finish baking on the sheet. They are a little dry, I think adding an extra egg may have helped. Overall, good recipe. Lots if fun to make.
The cake part was a little dry
Me and my girlfriend both tried this neither turned out well. For both the frosting and the cake. The frosting was super thin and watery, cake tasted awful, and i tried using 1 teaspoon and one table spoon at 375. Both engulfed my ove with spoke and turned out wayyyy burnt. The only way i figured it out was eyeballing it and putting them in for 5-8 mins tops. Besides that they were incredibly flat and there wasnt enough peanut butter i had to add more.
There is no acid to activate the baking soda. Use baking powder for a puffy cookie
5 star review! I made them with my mother and they turned out great! We got stuck where we have to make the frosting but overall it was delicious!
Overall a good recipe, however made a few adjustments, added 1/2 cup hot coffee, and 1/3 cup of sour cream to the batter. Added a 1/2 cup of peanut butter and 2 1/2 cups powered sugar to the frosting to make it thicker and more peanut butter flavor.
If your cookies are flat, check that your baking soda is new or fresh. Test by adding a teaspoon-full to a half cup of hot water. If it doesn’t bubble it’s time to throw it out. -Julia Child
Turned out great! I did add some marshmallow fluff to the icing
This recipe sounded so good I made can double batch! And I was not disappointed! I’ll be sending these to my granddaughters in Raleigh. These mm at just become a new tradition in our house!
Made a slight change to the amount of icing sugar and milk used. I used 1 1/4 cups of confectioners’ sugar, and only enough milk to make a nice thick frosting consistency. otherwise I followed all other measurements, cooking times and temps. These were nice and fluffy and were a hit at the office.
This recipe was simple and quick. The cake was moist and the cream filling was awesome. I used margarine instead of butter. The kids demolished them. I will make this recipe often.
ADDED PEANUT BUTTER,CUT MILK, TO MAKE THICKER FILLING
Turned out perfectly and delicious!
I would not use this recipe again for the following reasons: the chocolate cookie part was as i just said, a cookie. it was too crispy, when it’s supposed to be fluffy. The icing is a whole other story. It was WAY to runny, making me have to add much more confectioners sugar than called for, making it way to sweet, not even able to taste the peanut butter! Not only was it to sweet, but the runniness also caused the cookie part to slide, creating a mess. I would definitely like to find a better recipe.
The cake portion rose nicely and looked fine, but they were much drier than I would have liked. And the peanut butter frosting was too thin – I prefer mine to be very thick so it stays with the cookie portion and does not run at all. Normally I love Allrecipes – so I am going to try to tweak it a bit and then I think they’ll be a better fit. I think I will add a higher fat content milk – either whole or half and half and cook less time on the cookie portion and less milk and maybe a bit more 10x for the frosting.
The cook time was too long for my gas oven. I only cooked them for 8 minutes. One batch makes 20 mini whoopie pies.
2 stars for the idea. They tasted ok but the cookie part was extremely dry. I baked the first batch for 10 min and they were dry so I baked the second for 8 min to try to help fix the problem. The ones I cooked for 8 min were not as dry but fell apart when I picked them up. I would not make these again as written-might use the frosting but not the cookie part of the recipe.
These were really easy to make and inexpensive. The peanut butter frosting was delicious and gets 5 stars. This was my first time eating whoopie pies and making whoopie pies. I thought they were good. It’s not something I would make often but once in a while. They were kind of fun to put together too. My daughter liked helping.
I noticed a discrepancy in this recipe and the instructions. The recipe calls for one Tbsp. of butter in the cookie portion as well as the frosting portion but in Stef’s instructions she calls for 1 cup of butter in the cookie portion. Because of this error and because of the negative feedback, I followed the recipe “whoopie pies lll” for the cookie part. The frosting part was delicious. Though I did cut back on the milk. It would have been too runny. Hope this helps!
For a 1st attempt it was good. Other reviews have commented on 1/2 cup of milk for the frosting being to much …. they are correct. I used 1/4 cup and it was a bit thin but not to bad. Yes the cake was dry but I did not made uniform cakes and thus my baking times were a bit long so no suprise there.